{"id":5349,"slug":"cold-fish-a-la-michels","title":"Cold fish à la Michels","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one spoonful of olive oil","a small onion chopped very fine","one chopped clove of garlic","a spoonful of flour","two and one-half cups of water","salt and pepper","about two pounds of any kind of fish","some chopped parsley"],"ingredients_norm":["olive oil","onion chopped very fine","garlic","flour","and half cups of water","salt and pepper","any kind of fish","parsley"],"steps":["Put in a casserole one spoonful of olive oil and a small onion chopped very fine.","Fry until yellow, and then add one chopped clove of garlic and a spoonful of flour.","Cook this until yellow; then add two and one-half cups of water, season with salt and pepper, and boil for two minutes.","Then add about two pounds of any kind of fish cut in pieces about two inches square, and some chopped parsley, and boil for thirty minutes.","Put the fish in a deep porcelain dish, pour the sauce over it, and serve when cold."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w70:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"b61498de2a05724f92b2e2a0bb9501fff4991fa4588ff7f2201781c2e4df02de","created_at":"2026-08-02T16:42:55Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/cold-fish-a-la-michels"}